1 cup Grain Belt Ale
1/8 cup flour
1/2 teaspoon salt
1/4 teaspoon chili powder
1 loaf sourdough bread, cut into eight 1/2″ slices
1 block mild or sharp cheddar cheese, sliced
2 tablespoons butter, plus more if needed
additional toppings: bacon, sliced ham, prosciutto, avocado (optional)
In a large shallow bowl, whisk eggs, Grain Belt Ale, flour, salt and chili powder. Dunk 1 slice of bread into the batter on both sides, giving it a second to fully absorb the batter, and let the excess batter drain back into the bowl.
Move to another plate, and top with cheese and additional toppings if desired (cooked bacon, sliced ham, etc.).
Repeat with another slice of bread, and complete the sandwich.
In a large skillet, melt butter over medium-high heat. Place the sandwich in the middle, and let cook on each side 3-4 minutes, until it reaches a crispy golden brown and a gooey cheese middle. Repeat for all sandwiches. Plate, add garnishes and enjoy.